Kansas City Strip Steak and Broccoli
Happy Super Bowl Sunday!
I could have just as easily prepared a Philly Cheesesteak dish, having no particular allegiance to either the Philadelphia Eagles or the Kansas City Chiefs. But I did have a fabulous dry-aged Porter Road Kansas City Strip in my freezer, begging to come out for this spectacular annual event.
In terms of origin, the Kansas City strip steak is named after Kansas City, a city historically known for its stockyards and meatpacking industry.
The Kansas City strip comes from the short loin, the same area as the New York strip, and is traditionally served bone-in. It features a good amount of marbling with a signature strip of fat along one side, contributing to its deep, beefy flavor and firm yet tender texture.
We’re all familiar with Beef & Broccoli, the classic Chinese-American stir-fry dish featuring tender slices of beef, marinated and stir-fried with crisp broccoli in a savory, soy-based sauce. The sauce includes garlic, ginger, and oyster sauce, creating a balanced umami flavor.
Here is a unique approach to the classic Beef & Broccoli dish. As the Kansas City Strip is traditionally served bone-in, the meaty bone is brushed with marinade and roasted, served atop the dish to savor the last bits of meat off the bone. Meat lovers will definitely approve, perhaps swoon over this rendition…
Kansas City Strip and Broccoli Recipe
Brown Jasmine Rice from Thailand
- 1 c. thai brown jasmine rice
- 2 t. low sodium soy sauce or tamari
- 1 pat butter
Rinse rice. Place rice and 2 1/4 c. filtered water in a sauce pan. Add soy sauce and butter. Bring to a boil. Stir. Reduce heat to very low, cover, and cook for 40 minutes until all the water is absorbed.
Beef Marinade
- 1 T. cornstarch
- 1/2 t. baking soda
- 2 T. low-sodium soy sauce or tamari
- 1 – 2 T. dry sherry
- 2 T. oyster sauce
- several grinds of black pepper
Combine ingredients in a medium bowl.
Kansas City Strip Steak
- 1 lb. kansas city strip steak
Slice off some (not all) of the thick excess fat. Slice steak into thin strips. Reserve bone with some of the meat on it.
Marinate beef strips in marinade for 20 to 30 minutes.
Kansas City Strip Bone-In
Place bone in a shallow oven-proof dish. Brush with beef marinade. Roast at 425°F for about 10 to 15 minutes until the meat is cooked and slightly crispy.
Broccoli
- large head broccoli
Bring a pot of salted water to a boil. Slice broccoli into florets. Add florets to boiling water and cook until tender yet still crisp, about 3 minutes. Drain.
Stir Fry
- 2 T. avocado oil
- 4 cloves garlic, chopped
- 2 – 3 teaspoons ginger, finely chopped
Heat avocado oil in a wok over medium-high heat. Using tongs, remove steak strips from the marinade and place in the wok. Cook until meat is lightly browned, tossing occasionally. Add garlic and ginger, toss and continue to cook another minute or two.
Add remaining marinade to the wok. Bring marinade to a boil. Add broccoli. Toss to reheat the broccoli and coat with the marinade.
To Plate
- toasted sesame oil
- toasted sesame seeds
- scallions, thinly sliced
Spoon rice onto platter. Top with beef and broccoli mixture. Drizzle with a small amount of sesame oil and sprinkle with sesame seeds. Garnish with sliced scallions. Place roasted bone on top.
More Game Day Foods
Cevapcici (Lamb and Beef Sausage) Flatbread Pizza with Ajvar
Discover more from Taste With The Eyes
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Yum. That’s my jam.